RECIPES
Chargrilled Broccoli with Almonds, Chilli and Chickpeas
15 minutes
Prep time
10 minutes
Cooking time
4 Servings
Print

INGREDIENTS

1kg broccoli (2 heads), cut into florets

120ml extra virgin olive oil

80g salted capers, rinsed and drained

2 garlic cloves, finely chopped

1 long red chilli, thinly sliced

500g cooked chickpeas, (2 tins, drained and rinsed)

1 cup baby spinach

Zest and juice of 1 lemon

1 cup parsley, finely chopped

2/3 cup mint leaves

80g parmesan, shaved

50g flaked almonds, toasted

METHOD

  1. Place the broccoli florets in a perforated steam tray and steam at 100°C for 1 minute.

  2. Pre-heat a griddle pan on high heat, Induction setting 8, until the pan is smoking hot.

  3. Remove the broccoli from the steam oven, quickly toss in half of the olive oil and place on the griddle pan, in batches, until you have char marks on the broccoli. Keep aside in a large mixing bowl.

  4. Add the remaining oil into a small saucepan, with the capers, garlic and chilli.

  5. Cook on medium heat, Induction setting 5, until the garlic starts to just turn slightly golden.

  6. Remove from the heat immediately and pour directly over the broccoli.

  7. Add the chickpeas, spinach, lemon zest, salt and pepper and mix well.

Note

  • Just prior to serving, squeeze over the lemon juice and top with parsley, mint, parmesan and almonds.
  • A protein rich vegetarian meal to help promote muscle repair after training.
  • Add a side of brown rice for extra carbohydrates if you have high energy needs.
  • Make double the recipe and enjoy your leftovers for lunch the next day.

APPLIANCE / FUNCTION

GO BACK PAGE

1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

Total $0.00